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Saganaki — Greek frying cheese (typically a kefalograviera or kasseri base). Cut thick,...

Jumbo shrimp in light tempura batter, frozen for freshness. Deep-fry from frozen at 375...

Pork loin cured and naturally smoked over real wood — leaner than side bacon, the Canad...

Boneless Ontario pork chops cut 3/4" thick from the loin. Quick cooking, kid-friendly, ...

Breaded and pan-fried eggplant layered with tomato sauce, ricotta, mozzarella, and Parm...

Orange roughy fillets — mild, flaky white fish from deep New Zealand waters. Best treat...

Cod fillets — thick, mild, flaky white fish. The most versatile fish in the case. Bake ...

Sole fillets — delicate, thin, fast-cooking. Dust with seasoned flour, pan-fry in butte...

Raw jumbo shrimp at 16–20 per pound — the size that takes any preparation. Peel-on (bes...

A smaller whole free-range Mennonite-raised fryer chicken, typically 2.5–3.5 lbs. Bette...

Whole peameal pre-sliced for the skillet — for breakfast sandwiches the way Toronto's S...

Chicken tenderloins — the small inner muscle of the breast, naturally the most tender p...

Hand-breaded chicken fingers from real Mennonite-raised chicken tenderloins. Marinated ...

Boneless skinless chicken thighs from Mennonite-raised birds — the most forgiving piece...

Montasio DOP — Italian alpine cheese from Friuli, semi-firm, nutty. The traditional che...

Boneless skinless turkey breast — lean, high-protein, easy to portion. Brine for 4 hour...

Ground in-house from Mennonite-raised chicken thigh-and-breast blend (or pure breast on...

Boneless skinless turkey thigh — the dark-meat workhorse, more forgiving than breast me...

Cleaned squid rings and tentacles — ready for the pan, the grill, or the deep fryer. Co...

The Italian sausage Frank Carvelli started making in 1972 — coarse-ground Ontario pork,...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Pork sausage made with feta cheese, kalamata olives, lemon zest, oregano, and garlic. B...

Liver from younger AAA beef cattle — milder and more tender than mature beef liver. Sli...

Bone-in, skin-on chicken breasts from Mennonite-raised birds. The bone holds the meat t...